Grilled Duck Salad with Wild Mushrooms and Pancetta

FM Staff

YIELD: 12 servings

FOR THE RUB:
4 tsps. fresh thyme, finely chopped
4 tsps. fresh tarragon, finelychopped
2 tsps. black pepper
4 cloves garlic
8 each boneless, skinless duck breasts (6 ozs. each)

FOR THE PANCETTA:
6 Tbsps. olive oil
8 ozs. pancetta, julienned

FOR THE WILD MUSHROOMS:
6 Tbsps. olive oil
2 cups oyster mushrooms, sliced
2 cups shiitake mushrooms, sliced
2 cups portabella mushrooms, sliced
1/4 cup white wine
1/4 cup duck stock
1/2 cup green onions, sliced
1/2 cup tomato, diced
1/2 cup apple, peeled, cored and diced
1 tsp. kosher salt

FOR THE VINAIGRETTE:
18 ozs. olive oil
6 ozs. balsamic vinegar
6 each shallots, chopped
as needed salt and black pepper

FOR THE SALAD:
24 ozs. mixed baby greens
3 cups julienned
mixture of carrots, yellow bell peppers and daikon
as needed salt and black pepper

Recipe from Assistant Director of Restaurants, Operations & Divisional Purchasing Luis Samanica, University of Western Ontario, London, Ontario, Canada. Photo from Maple Leaf Farms.